Associate Food Services Director - Higher Ed. jobs in Gary, IN

Position Summary:

The Food Service Director/ Dietary Manager is ultimately responsible for the food service function. He/She plans and supervises activities of the department to provide service for customers, employees, and visitors. In addition, the Food Service Director/ Dietary Manager provides technical guidance and administrative direction over food planning, menu formulation, and preparation and serving regular and therapeutic diets.

Food Service Director/Dietary Manager Responsibilities:

• Ensures responsibility for the quality and quantity of food served via menu program, production systems and food specifications;
• Adheres to all sanitary and food safety regulations governing handling and serving of food;
• Oversees that meals are prepared and served on schedule
• Utilizes policies, procedures, systems as per Company operations manual and industry standards;
• Investigates trends and development in dietary practices and techniques, and evaluates their adaptability to dietary program;
• Oversees tray line/meal distribution to ensure accuracy and customer satisfaction;
• Develops, revises and adapts work technique and methods for more efficient operation of unit and for training employees;
• Develops and operates within budgetary compliance;
• Prepares and serves food in accordance with national standards, administrative policies and within budget allowances;
• Conducts test trays, tour reports, customer visitation and admission interview:
• Reviews and evaluates the work performance of the dietary personnel as well as counsels/disciplines staff according to established company personnel policy;
• In-service/orients, trains and develops staff to maintain a high level of performance;
• Maintains the department in regulatory compliance;

Specific Educational Vocational Requirements:

• Must possess, as a minimum, a high school diploma
• CDM, Servsafe Certification

Job Skills:

• Knowledge of basic principles of dietetic, food sanitation and services;
• Must be familiar with large scale; purchases and preparation of food, food and labor laws and with accepted food service technique.
• Ability to formulate operational and capital budgets for the dietary department. Knowledgeable in personnel practices related to the recruiting, hiring, orientation and training of dietary personnel.
• Ability to identify and focus on key issues, develop solutions, design plan of action and work through goals and objectives.
• Ability to positively interact with personnel, customers, family members, visitors, government agencies/personnel and the general public.
• Ability to communicate clearly, accurately and concisely with clients, customers, family, staff, Administrator, and other Department Heads.
• Ensures through measurable criteria, customer satisfaction.

Schedule

• Monday-Friday, including weekends when necessary  
• Full time